Cheesy turkey tater wedges
4 1 c. serv
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Frozen potato wedges -=OR=- |
| 3 | cups | Cottage-style potatoes; |
| ¼ | cup | Process cheese product; light pasteurized from 8.25-oz jar |
| 1 | cup | Cooked turkey; cubed |
| ¼ | cup | Red bell pepper; -=OR=- |
| 2 | ounces | Jar pimiento; drained |
| 2 | cups | Frozen cut broccoli; thawed well drained* |
Directions
*TIP: To quickly thaw broccoli, place in colander; rinse with warm water. Drain well. Heat oven to 400 degrees. Place potato wedges in single layer in ungreased 8" square pan. Bake at 400 degrees for 12 minutes. In small saucepan over low heat, heat cheese until melted.
Add turkey and bell pepper; mix well. Gently stir in broccoli. Cook over medium-low heat for 5 minutes or until thoroughly heated, stirring occasionally. Pour over baked potato wedges. Return to oven, bake an additional 5 to 7 minutes or until hot. If desired, season to taste with pepper. 4 (1 cup) servings. Dietary Exchanges per serving: 1-½ STARCH EXCHANGES + 2 MEDIUM-FAT MEAT EXCHANGES + 1 FAT EXCHANGES; CAL: 290; PRO: 25g; CAR: 31g; FAT: 8g; CHO: 45mg; SOD: 930mg; Source: Fast and Healthy Magazine, Nov/Dec. 1994, Brought to you and your via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 11-26-94